Put the tomatoes in boiling water for 30 secs to make peeling easier
and dice it in small chunks.
- 24 Tomatoes
- 4 Cucumbers
- 4 Green peppers
- 8 cloves of garlic
- Optional: chopped onion
- 4 cups olive oil
- 2 cups wine vinegar
- 4 teaspoons of salt
Peel cucumber and dice it small.
Dice pepper and garlic cloves very small.
Mix all the vegetables in a food processor starting with tomatoes
until it gets soup consistency.
Add the vinegar and pour oil slowly without stopping the mixer.
Add some cold water if the mix gets thick. Gazpacho should be a soup,
not a cream. Add salt to taste.
Preparation time: 30 min (prepare a day in advance)